Soy-Free Katsu Curry Rice
Dive into the comforting flavors of Soy-Free Katsu Curry Rice, a wholesome twist on the beloved Japanese classic that caters to soy-free diets without compromising on taste. Crispy, golden chicken cutlets, coated in panko breadcrumbs, are paired with a velvety curry sauce infused with the warm spices of curry powder, sweet grated apple, and creamy coconut milk. This hearty dish is loaded with tender carrots, potatoes, and onions, creating a perfectly balanced meal served over fluffy white rice. Whether you're avoiding soy or simply craving a homemade katsu curry packed with bold flavors and nourishing ingredients, this recipe delivers a satisfying, allergen-friendly experience. Garnished with fresh chopped green onions, it's a family-friendly dinner that's as visually vibrant as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Flour
- 1 large Egg
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
- 1 large Carrot
- 1 medium Potato
- 1 large Onion
- 2 cloves Garlic cloves
- 2 tablespoons Curry powder
- 3 cups Chicken stock
- 0.5 cup Coconut milk
- 1 medium Apple
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 4 cups Cooked white rice
- 2 tablespoons Green onions, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken piece in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs.
Heat the vegetable oil in a large frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
In another pot, add 1 tablespoon of oil. Add chopped onions and sauté until translucent, about 3 minutes.
Add minced garlic and cook for an additional minute. Stir in diced carrots and potatoes.
Sprinkle curry powder over the vegetables and stir to coat evenly.
Pour in chicken stock and bring the mixture to a simmer. Cook for about 15 minutes or until vegetables are tender.
Grate the apple and add it to the curry along with honey and coconut milk.
Dissolve cornstarch in a little water and stir into the curry to thicken. Simmer for an additional 5 minutes.
Serve the curry alongside the crispy chicken cutlets over a bed of cooked white rice.
Garnish with chopped green onions and enjoy your soy-free katsu curry rice!
Nutrition Facts
Calories |
4554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.0 g | 324% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 138.9 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 9376 mg | 408% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 69.4 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 327 mg | 25% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2545 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
